Sunday, November 22, 2009

First attempts: Daily bread

Keeping in theme with satisfying food cravings from dishes I grew up with in Singapore, I attempted to whip up some roti chanai over the weekend. These were surprisingly easy to make from scratch - although my version probably needed alot more grease and also the very coordinating flipping of the dough to get it paper thin (something which I attempted to do but failed miserably in) for it to taste truly authentic

Roti Chanai
1) Mix 500g plain flour with 2 tablespoons ghee, 1 teaspoon salt, 1 teaspoon of sugar, approx 1/2 cup of lukewarm water and 1/4 cup lukewarm milk in a large bowl. Knead gently for 10 minutes until you end up with a smooth, elastic dough.
2) Form approx 12 balls of dough from the dough, coat in ghee and cover with clingfilm wrap. Leave to rest in a cool place for an hour.
3) Roll out each ball as thinly as possibly and fold each end into the centre to form a parcel. Sprinkle with olive oil and fry in a hot pan for approx 3 minutes on each side until golden brown.
4) Just before serving, clap your hands together around the roti to fluff it up. Serve with a spicy coconut curry and remember to use your hands!


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